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Monday, January 19, 2015

Tips Tricks and a Recipe: Cauliflower

Today's Focus is on Cauliflower

Also known as Cabbage Flower,
cauliflower is a member of the Brassica family of veggies, well-known
for their cancer fighting capabilities. Mon petit chou means (in French,
chou is pronounced "shoe") "my little cauliflower" and is a term of
endearment! How do you like that?

Here's Today's TRICK:

Take the stem off your cauliflower and keep it in an opened plastic bag in the fridge. It will last a good week, maybe longer!

Here's a TIP:

To tone down the smell of cauliflower cooking, add a few celery
seeds or some celery leaves to your cooking water. It won't pick up the
celery's flavor, but it will certainly tame the smell!

Throw all ingredients except milk and cheese into a crock cooker and
cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with
steel blade or into blender container. Cover and process until smooth.
OR, if you like it a little lumpy and bumpy like I do, use a potato
masher and have at it in the crockpot itself--mash to your heart's
delight.

Place your cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese is
melted and mixture is hot.